Ingredients
175g fusilli
300+g salmon
½ onion
3 cloves chopped garlic
1 tablespoon olive oil
1 tablespoon butter
3/4 tablespoon flour
150ml dry white wine
150ml double cream
Juice from 1/2 medium lemon (about 1 tbsp)
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh parsley chopped
Method
Boil a large salted pot of water and cook the pasta cook until it os al dente
Sauté the onion and garlic in some olive oil and reserve.
Heat the rest of the oil and butter to medium-high heat. Once it's hot, cook the salmon for a couple of minutes on each side.
Transfer the salmon to a plate and set aside.
Reduce the heat to medium. Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly.
Whisk in the wine (let it bubble for 20 seconds or so), followed by the cream and lemon juice.
Once the sauce is smooth, whisk in the parmesan.
Add the salmon back in the pan and break it up with your spoon so it's in bite-size pieces. Gently mix it in with the sauce. Cook for an additional 3-5 minutes or so until the sauce is thickened and salmon is cooked through.
Drain the pasta (keeping some of the water) and add, along with about 1 tablespoon of the pasta water you cooked the pasta as well as the parsley. Gently toss the sauce and pasta. Serve immediately with extra parmesan cheese if desired.